Chocolate Zucchini Bread and Classic Z Bread

Chocolate Zucchini Bread cooling on window sill

Whenever I mention sharing my “best of” recipes – the seasonal ones that have become cult favorites, there are several that get requested this time of year.

Rated high on the list are zucchini bread recipes (after all, ’tis the season…) In particular double chocolate zucchini bread and classic zucchini bread.

So I’m sharing both for you.

The first recipe is for “chocolate zucchini bread/cake.” 

Maybe you’d like to make it and then let me know which camp you’re in. 

The other is from Susan Zugohoer, a Northern Kentucky reader and an expert baker. Susan won a blue ribbon at the fair for this bread and kindly shared it to me a long while back. 

Double chocolate zucchini bread/cake

I’ve updated the recipe just a bit. 


1-1/2 cups shredded unpeeled zucchini  (squeeze moisture out before measuring)

1 cup all purpose flour

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup canola oil

1/2 cup sugar

1/2 cup light brown sugar, packed

2 large eggs

1-1/2 teaspoons vanilla

1 cup semi-sweet chocolate or dark chocolate chips (mini chips are nice)


Preheat oven to 350. 

Spray 9 x 5 loaf pan. 

Set aside shredded zucchini. 

Whisk together flour, cocoa, baking soda, baking powder, salt and cinnamon.

Stir in chocolate chips. Set aside. 

Beat oil, sugars, eggs, and vanilla until well blended, and fold in zucchini. 

Add flour mixture, mixing just until combined. 

Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes. 

(Sometimes a bit of melted chips sticks to the toothpick and that’s OK. If any batter sticks to the toothpick, bake it a little longer).

Place on wire rack to cool 10 minutes, then remove and finish cooling. 

Susan’s blue ribbon zucchini bread


3 cups finely grated unpeeled zucchini (squeeze moisture out before measuring) 

3 cups sugar

1-1/2 cups vegetable oil 

4 eggs 

3 cups flour

1-1/2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped nuts


Grease and flour 9×13 pan or 3 loaf pans.  

Mix zucchini, sugar, oil and eggs.  Beat 2 minutes.  

Combine dry ingredients.  Add to mixture and blend well.  

Add nuts.  

Bake at 350 for 45 minutes to one hour or until done. 

If desired, frost with cream cheese icing.


Can you peel zucchini?

I don’t bother but Cheryl Bullis, a professional baker from Clermont County, does peel her zucchini before measuring for her quick breads.

Why squeeze moisture out?

Zucchini is notorious for a high moisture content which can make batter too moist/runny.

Don’t over mix quick bread batters.
Blend everything well but don’t go overboard.

You’ll wind up with a too dense loaf. 

Freeze zucchini

Measure out more than you think you’ll need. 

Some texture and volume are lost when thawed.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.